Cooking Niche Website
[ad_1] [Illustrations: Tram Nguyen] Biscuits and Gravy–flavored Lay’s may have been the first bag of novelty potato chips I really hunted. I’m not going to say exactly how many stores I went to in search of a bag; all I’ll say is that it was more than one and fewer than five, and part of […]
[ad_1] [Photographs: Vicky Wasik, Sydney Oland, Emily and Matt Clifton] There is an old myth that says you should only eat raw oysters in months that contain the letter “r” (September through April). I personally feel pretty comfortable eating them year-round, but it is true that oysters, plus other bivalves like clams and mussels, are […]
[ad_1] [Photograph: Courtesy of Resy. Spicy Spring pizza photograph: Vicky Wasik] When Resy‘s Ben Leventhal, who has been involved in at least five food-related start-ups, speaks about entrepreneurship, I am all ears. Here are just a couple of the pearls of wisdom that came out of our in-depth conversation: “What I do try to say […]
[ad_1] [Photographs: Vicky Wasik] Cream pies are an American tradition dating back to the early 1800s, when they were invariably served in a flaky pastry crust and topped with meringue—the eponymous “cream” referred to the dairy in their custard filling. I’ve gone over the logic behind that convention before, in my explanation of why I […]
[ad_1] [Photograph, video, and GIF: Natalie Holt] If you were a dim sum cart, what would you see? It’s a question we asked each other idly one afternoon, only to find ourselves increasingly obsessed with uncovering the answer. There’s an element of spectatorship that comes with visiting a bustling dim sum restaurant. You’re surrounded by […]
[ad_1] [Photographs: Vicky Wasik unless otherwise noted] “The Japanese, who are probably the world’s greatest culinary aesthetes, don’t hesitate to serve a greenish-yellow glutinous mess over their rice and label it ‘curry.’” And thus Madhur Jaffrey, in An Invitation to Indian Cooking, cut down Japanese curry with the swiftness of a samurai sword. To be […]
[ad_1] [Photographs: Gus Aronson] This sprawling city on the Hudson River, just 100 miles north of New York City, shares one thing with the faraway capital of Jamaica—its name. Home to just over 23,000 residents, Kingston, New York, is a jumbled mixture of architecture and history: limestone houses from Dutch colonial times, and more modern […]
[ad_1] [Photograph: Vicky Wasik] I think there’s a tendency for winter cooking to get pretty complicated—simple salads often get replaced by elaborate stews, pastas, and other heartier fare. There’s nothing wrong with that, but sometimes I want to be able to cook a simple meal even during the colder months. Often that means simple roasted […]
[ad_1] [Photograph: Courtesy of Resy. Chicken soup photograph: Vicky Wasik] The members list of the non-existent Digital Food Entrepreneur’s Club would be quite small, but it would have to include Ben Leventhal, who is both this and next week’s guest on Special Sauce. Ben cofounded Eater in 2005 and is now one of the cofounders […]
[ad_1] [Photographs: Vicky Wasik] Back in 1878, a delegate of the Michigan Pomological Society bemoaned the sad state of strawberries “shoved into market before they are ripe. We know but little about the luscious ripe strawberry.” After a hundred and forty years of relentless cultivation, I’d hate to know what he thinks of today’s supermarket […]